In this episode of our ‘Toothpick Series’, perfect for summer share plates and little flavour explosions, we feature our Dill Chèvre with Cucumber Rounds, Carrot “Smoked Salmon”, and fresh Parsley.
1 block Dill Chèvre cheese
Carrot “smoked salmon” (recipe link below)
Fresh parsley leaves
FOR THE CARROT SMOKED SALMON: https://veganuary.com/recipes/vegan-smoked-salmon/
PUTTING IT ALL TOGETHER:
Make your carrot “smoked salmon” (recipe link above) first. This will give it a chance to cool down while you then prepare your remaining ingredients [NIFTY HINT: MAKE EXTRA “SALMON”!!! IT IS SOOOOOOOO YUMMMMMM ……………..]. Chop your block of Dill Chèvre into cubes. Grab your toothpick and layer on cheese, “salmon”, and cucumber and place cucumber-first down onto your serving board or dish. Repeat until you have used up all your ingredients! Once you have all your toothpicks laid out, garnish with your parsley leaves. This is like all your dill-cream-cheese-lox bagel dreams in a refreshing and crunchy mouthful (without the bagel 😉)